Korean Beef Bulgogi – Cooking with Gina

Yandina Butchery has been making this dish at in store right from the start… it is sooooo delicious and easy and did we mention its delicious!

By Natalie BennettFriday 9 Oct 2020The Morning Wake-up with Kristian

This is a dish we have made at our shop right from the start… it is sooooo delicious and easy and did I mention delicious! The key here is to slice the meat as thin as possible (or ask your butcher for Stir-fry Beef).

If you’re going to slice it yourself at home, throwing the steak in the freezer for 20-30 minutes helps with this process tremendously. That way, the thin cuts of meat can soak up the most epic marinade in just a few hours.

Once it’s done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge.

Serve with rice and maybe a side of kimchi for a full meal. Or red leaf lettuce tacos also work perfectly here.

What you’ll need

  • 1kg Beef Stirfry strips (Rib Fillet or Knuckle)
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced (Leave out if Low FODMAP)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided (garlic oil if Low FODMAP)
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

What to do:

  1. If cutting your steak yourself: Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.
    *Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

For more information visit damndelicious.net


Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374

Salt 106.5 is proudly supported by